Spinach Banana Muffin Recipe
When kids are picky about their food, it’s always a challenge to find something nutritious they will eagerly enjoy. The Spinach Banana Muffin is a fantastic solution to this dilemma. Packed with green leafy spinach, bananas, and whole wheat flour, this muffin offers a delightful blend of natural sweetness and healthy ingredients. It’s sugar-free, as honey takes the place of traditional sugar, and it’s rich in fiber, vitamins, and minerals. Ideal for breakfast or a wholesome snack, these muffins are perfect for your little ones and anyone seeking a nutritious treat.
Cuisine: Continental
Course: Snack
Diet: Eggetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Baby spinach (without stems) | 3 cups |
| Ripe bananas (peeled) | 1 |
| Honey | 1/2 cup |
| Milk | 1/4 cup |
| Extra virgin olive oil | 1/2 cup |
| Whole egg | 1 |
| Vanilla extract | 1 teaspoon |
| Dry Ingredients | |
| Whole wheat flour | 2 cups |
| Salt | 1/2 teaspoon |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Cinnamon powder (Dalchini) | 2 teaspoons |
| Mace powder | 1/2 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 12 muffins
Instructions:
-
Preheat the Oven:
Begin by preheating your oven to 350°F (180°C). Prepare your muffin pan by lining it with cupcake liners or using greased silicone muffin cups. -
-
Mix Dry Ingredients:
In a large mixing bowl, combine the dry ingredients: whole wheat flour, salt, baking powder, baking soda, cinnamon powder, and mace powder. Whisk them together thoroughly and set aside. -
Blend Wet Ingredients:
In a blender, add the baby spinach, ripe banana, honey, milk, extra virgin olive oil, whole egg, and vanilla extract. Blend until smooth, ensuring there are no crumbles remaining. -
Combine Wet and Dry Mixtures:
Slowly pour the wet ingredients mixture into the dry ingredients. Whisk everything together until just combined. Be careful not to overmix, as this can lead to dense muffins. -
Fill Muffin Cups:
Pour the batter into the prepared muffin cups, filling them about one-third full to allow space for the muffins to rise. -
Bake:
Place the muffin pan in the preheated oven and bake for about 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. -
Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool. They can be served immediately or stored in an airtight container for up to 7 days.
Serving Suggestions:
These Spinach Banana Muffins are perfect for breakfast or as a snack. Pair them with a Chocolate Banana Smoothie for a delicious morning treat or enjoy them with a Cold Coffee Smoothie for an afternoon snack.
Nutritional Information (Approximate, per muffin):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25g |
| Protein | 3g |
| Fat | 6g |
| Fiber | 3g |
| Sugars | 9g |
| Sodium | 100mg |
Enjoy this nutritious and tasty treat with the perfect balance of natural sweetness and health benefits. These muffins are an easy way to sneak in some extra greens while satisfying those snack cravings!
